Red Bean Rice (پلو با لوبیا قرمز) — Layered Persian rice with turmeric tomato beans

• 12.5 ozBasmati rice (rinsed until water runs mostly clear)
• 8.5 cupWater (for parboiling; plus extra for soaking if desired)
• 18 gSalt (for salting the parboil water)
• 14 ozRed kidney beans, cooked and drained (from canned or home-cooked; well rinsed if canned)
• 7.1 ozOnion (finely diced)
• 12 gGarlic (minced (about 3 cloves))
• 3 tbspOlive oil (divided)
• 1.1 ozTomato paste (about 2 tbsp)
• 2 tspTurmeric (finely ground)
• 1 tspBlack pepper (freshly ground)

Instructions

1. 1

   Rinse the basmati rice in several changes of water until the water is mostly clear, then drain well. If you have time, soak the rice in fresh water for 20 minutes; this helps the grains elongate and cook evenly.

2. 2

   Bring 2000 ml water to a boil in a large pot and dissolve 18 g salt in it. Add the rinsed rice and boil briskly for 6–8 minutes, stirring once or twice, until the grains are softened on the outside but still firm in the center.

3. 3

   Drain the parboiled rice in a colander and rinse quickly with 250 ml cool water to stop the cooking and wash off excess surface starch. Let it drain for at least 5 minutes so it doesn’t waterlog the final polow.

4. 4

   While the rice drains, make the bean base: heat 30 ml olive oil in a skillet over medium heat. Add the diced onion and cook for 8–10 minutes until golden and sweet, stirring regularly so it colors evenly without burning.

5. 5

   Add the minced garlic and cook for 45–60 seconds until fragrant, keeping the heat moderate to avoid bitterness. Stir in the turmeric and black pepper and cook for 20 seconds to bloom the spices in the oil.

6. 6

   Add the tomato paste and cook it for 2–3 minutes, stirring constantly, until it darkens slightly and smells caramelized rather than raw. Pour in 180 ml water and 4 g salt, then simmer for 3 minutes to form a thick, glossy sauce.

7. 7

   Fold in the cooked, drained kidney beans and simmer for 4–5 minutes so the beans absorb the tomato-turmeric flavor. The mixture should be moist but not soupy; if it looks dry, add 15–30 ml water and simmer 1 minute more.

8. 8

   Return the rice pot to the stove and add 15 ml olive oil to the bottom, then warm it over medium heat for 1 minute. Spoon in a thin layer of rice to cover the base, then add a layer of the bean mixture, and repeat to create 2–3 layers, finishing with rice on top.

9. 9

   Using the handle of a wooden spoon, poke 5–6 holes down through the rice to help steam circulate. Drizzle 60 ml water and the remaining 15 ml olive oil over the top, then cover the lid with a clean towel and place it tightly on the pot.

10. 10

    Steam over medium heat for 10 minutes to build strong steam, then reduce to low and continue steaming for 35–40 minutes. Turn off the heat and let the pot rest, covered, for 10 minutes so the rice sets and releases cleanly.

11. 11

    Gently fluff the rice, lifting from the sides to keep the layers distinct, and transfer to a serving platter. If a golden crust forms at the bottom, lift it out in pieces and serve alongside as tahdig.